Butter versus Margarine

Worrying thoughts here.................. just as well we stopped eating this wonderful marg stuff & went back to "unhealthy butter" then.

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This is interesting . .. ... Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings..

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease .. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times.. Lowers quality of breast milk. Decreases immune response. Decreases insulin response. And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance)..

You can try this yourself:

Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny micro-organisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

Share This With Your Friends.....(If you want to butter them up')!

Chinese Proverb: When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others..

I thought margarine was introduced as a response to rationing during WWII and then, like aspartame, it was ingrained in some people's diets and made lots of money for the companies that produce it.

When margarine is cooked it gives off carcinogens. Nutritionists say that different nasties are released depending on the temperature used, but they haven't identified all of them, just enough to know to say, "It's bad for you. Use olive oil instead." Dipping bread in oil is okay, and better for you, but, it's not butter. Perk up olive oil by adding herbs and, garlic, onion or chives. Or just use yummy butter.

I once told my mother the recipe she gave me for her delicious cheese crackers failed. She fluttered her eyelashes in disdain and told me I'd sabotaged the crackers by substituting butter. She was right. I still occasionally make those because they're darn good, but, I make sure I take them to a party and leave them behind.